Fried, roasted, baked, or boiled—we've never met a spud we didn't adore, including these heavenly Greek lemon potatoes! Zippy lemon and fresh herbs lighten up an otherwise indulgent , making it a scrumptious for .
The secret to this is in the sauce. The potatoes absorb all the lemony, herb-infused broth as they roast resulting in a texture that is all together pillowy, crisp, and oh so delicious. Just be sure to use a rimmed baking sheet so the juices don't drip onto the bottom of the oven.
Serve these easy potatoes with any family dinner or for ! They pair perfectly with a big and all your other favorite .
Can I use any type of potato?
There are many different : starchier varieties like Russet potatoes best used for frying and baking and waxy potatoes like red and fingerling potatoes that are great for boiling or mashing. For roasted potatoes, we like Yukon Gold potatoes because they fall right between starchy and waxy. Plus, Yukon Golds have thin skin that gets nice and crispy in the oven!
How should you cut the potatoes for roasting?
While you could cut the potatoes into 1-inch cubes, 1-inch wedges are even easier to slice up. Plus, the wedges allow plenty of surface area to soak up all that lemony broth. What's most important here, though, is that the potatoes are cut into equal-sized pieces so they cook evenly.
Should you peel the potatoes for Greek lemon potatoes?
This is all about personal preference: If you're not a fan of potato skins, feel free to peel them off before wedging the potatoes.
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